I always liked tomato, I always liked pasta, I always liked soup in winter. When I came across a simple, easy to prepare, recipe that combined all three, it was obvious I had to try it. When I made it last eve, I knew it would become an instant favorite. From The Big Book of Pasta:

Tomato Broth and Angel Hair Soup

Serves 4

Ingredients

1 lb 2 oz ripe tomatoes, peeled and halved.

8 garlic cloves, peeled but left whole

1 onion, chopped

1/2 teaspoon saffron threads, slightly crushed

1 teaspoon sugar

1 bouquet garni

2 inch strip thinly paired lemon rind

2 1/2 cups vegetable or chicken stock

2 tablespoons extra virgin olive oil

10 oz angel hair pasta

salt and pepper

Directions

Put the tomatoes, garlic cloves, onion, saffron, sugar, bouquet garni, and lemon rind into a large, heavy bottom pan. Pour in the stock and bring the to a boil, lower the heat, cover and simmer, stirring occasionally, for 25-30 minutes, until the tomatoes have disintegrated.

Remove the pan from the heat and let cool slightly. Remove and discard the garlic cloves, bouquet garni and lemon rind. Ladle the tomato mixture into a food processor or blender and process to a purée.

Return the purée to the rinsed out pan and season to taste with salt and pepper. Stir in the olive oi, add the pasta and bring to a boil. Cook for 2-4 minutes, until tender but still firm to the bite.

Taste and adjust the seasoning, if necessary. Ladle the broth and pasta into warmed soup bowl and serve immediately.